I don’t know about you but during term time it's just so busy with homework and after-school activities I don't ever got a chance to get the children involved in the kitchen so I love to get them on board during mid-term especially at Halloween!
Halloween Pumpkin Mini Cakes
A delicious treat to surprise everyone!
For the cake sponge
- 100g Siucra rich dark sugar
- 120g unsalted butter, softened
- 2 eggs
- 150g self raising flour
- 70g dark chocolate, melted
- 3 tbsp milk
For the filling
- 120g butter
- 200g Siucra icing sugar
- 4 tbsp cocoa powder
- ¼ tsp ground cinnamon
- 1 orange, zest only
You will need a mini bundt baking tray
Siucra roll out icing, for the stems and leaves of the pumpkins
Gold shimmer dust (optional)
Preheat the oven to 180°C /Fan160°C/Gas 4. Brush the mini bundt cake tray very generously with melted butter.
To make the cupcakes - cream the Siucra rich dark sugar and butter until pale and fluffy.
Whisk in the eggs.
Fold in the flour, melted chocolate and milk to form a batter.
Spoon the mixture into the tray and bake for about 8 to 11 minutes until cooked i.e. when a skewer is inserted in and it comes out clean. Allow them to cool in the tin for 10 minutes before turning them out onto a rack to cool completely before sandwiching them together.
To make the butter cream - cream the butter, Siucra icing sugar, cocoa powder, cinnamon and orange zest together until smooth and light.
To assemble, - when the cakes are cold, to form a “pumpkin”, sandwich the bases of two mini cakes together with buttercream.
Knead an orange colour paste into the Suicra ready roll out icing orange. Shape out 6 pumpkin stems and leaves to decorate the cakes.
Place on the “pumpkins” and dust with golden shimmer.